O is for Oils

De­bate over the best cook­ing fat still rages, with co­conut oil’s pop­u­lar­ity prov­ing a flash in the pan (in 2017, US sales dropped by 24 per cent). Our tip for its suc­ces­sor? Avo­cado oil, which is rich in vi­ta­min E, packs as much healthy mo­noun­sat­u­rated fat as olive oil, but can with­stand high cook­ing tem­per­a­tures. Avo go . . .